Slow Cooker Potato Soup with Cream Cheese recipe

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Ingredients

2 ½ pounds unpeeled gold potatoes
1 medium sweet onion
1 gallon water
1 (32 ounce) carton chicken broth
2 bunches green onions, chopped into 1-inch pieces
2 cloves garlic, smashed
1 tablespoon salt, or to taste
2 teaspoons hot pepper sauce (such as Tabasco®)
1 teaspoon ground white pepper, or to taste
1 teaspoon ground black pepper, or to taste
½ (16 ounce) package bacon
½ cup sour cream
½ cup unsalted butter
1 (8 ounce) package cream cheese, softened
⅓ cup all-purpose flour

Nutrition Info

356.8 calories
carbohydrate: 30.1 g
cholesterol: 64.5 mg
fat: 23 g
fiber: 3.4 g
protein: 9.2 g
saturatedFat: 13.3 g
servingSize: -
sodium: 1403.2 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut potatoes into quarters. Cut sweet onion into eighths. Transfer both to a large stockpot.

  2. Place the stockpot over medium-high heat and add water, chicken broth, green onions, garlic, 1 tablespoon salt, hot pepper sauce, 1 teaspoon white pepper, and 1 teaspoon black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Remove from the heat and allow to cool for 30 minutes.

  3. While the soup is cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop into bits when cooled. Reserve bacon grease.

  4. Remove 4 cups potato stock and set aside. Working in batches, puree some potatoes and onions in a food processor with some of the liquid, transfer to a slow cooker. Repeat until all potatoes and onions have been pureed. Turn the slow cooker to High.

  5. Transfer the reserved potato stock to a separate pot and place over medium-low heat until warm, 5 to 7 minutes. Whisk in sour cream until no lumps remain.

  6. Combine reserved bacon grease and butter in a skillet over medium heat and cook until butter is melted, 3 to 5 minutes. Add flour and stir to make a roux. Increase heat to high and slowly add potato stock-sour cream mixture. Whisk to prevent lumping and bring mixture to a rolling boil. Reduce to a slow simmer and cook until thickened, 5 to 10 minutes. Pour into the slow cooker and add the reserved bacon.

  7. Cook on High for 1 hour. Stir in cream cheese until melted. Reduce heat to Low and cook for 2 hours. Season with salt and pepper if needed.

Recipe Yield

10 servings

Recipe Note

This potato soup with cream cheese is nice and hearty for those cold winter days.

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